Citrus duck stir-fry recipe
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- Meat and poultry
- Orange duck
Zesty orange and warm chinese spices offset the rich taste of duck perfectly. Serve with rice or noodles for a healthy supper.
3 people made this
- 2 boneless duck breasts, skinned and cut into strips
- 1/4 tsp Chinese five-spice powder
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- 100ml orange juice
- 2 oranges
- 1 tbsp caster sugar
- 1 tbsp red wine vinegar
- 1 tsp cornflour
- 1 1/2 tbsp vegetable oil
- 4 spring onions, trimmed and diagonally sliced
- 125g mange-tout, cut in half lengthways
- 200g bean sprouts
MethodPrep:50min ›Cook:7min ›Ready in:57min
- Place the duck strips in a shallow dish. Mix together the Chinese five-spice powder, soy sauce, sesame oil and 2 tbsp of the orange juice. Pour over the duck, stir to coat, then leave to marinate while preparing the rest of the dish. (If time allows, marinate the duck in the fridge for 2–3 hours. Let it stand at room temperature for about 30 minutes before starting to cook.)
- Meanwhile, thinly pare the zest from half of one of the oranges, then cut into fine strips. Add the strips to a pan of cold water, bring to the boil, then drain and set aside. Cut away all the peel and white pith from the oranges using a sharp knife, then cut the flesh into segments.
- Heat the sugar and vinegar in a small saucepan until the sugar has dissolved. Blend the cornflour with 1 tbsp of orange juice, then pour the remaining orange juice into the saucepan. Bring to the boil, then add the cornflour mixture, stirring all the time until the sauce has thickened and cleared. Add the strips of orange zest and turn off the heat.
- Remove the duck from the marinade with a draining spoon. Heat a wok or large frying pan, add 1 tbsp of the oil, then, when hot, add the duck and stir-fry for 2–3 minutes until tender. Remove and set aside.
- Add the remaining oil to the wok, add the spring onions and mange-tout and stir-fry for 1 minute. Add the bean sprouts and stir-fry for a further 2 minutes or until cooked, but still crisp.
- Return the duck to the pan with the orange segments, sauce and any remaining marinade. Bring to the boil and let it bubble for about 30 seconds or until everything is hot. Serve straight away.
*Five-spice powder is a mixture of ground star anise, Sichuan peppercorns, fennel, cloves and cinnamon. It lends an exotic fragrance to marinades. You'll find it in the spice section at supermarkets as well as Chinese grocers.
*Serve with rice noodles. Some prawn crackers would would also be a fun accompaniment for this dish.
*Use chopsticks, rather than cutlery, to eat with.
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Peking Duck and Broccoli Stir-Fry
1 tbsp peanut oil
1 knob of ginger, finely grated
2 cloves garlic, finely sliced
2 Peking duck legs
2 tbsp ketjap manis
1 ½ tsp sambal oelek
2 tbsp light soy sauce
1 tsp 5 spice
1tbsp Shaoxing wine
½ a head of broccoli, florets blanched
½ bunch of spring onion, green part removed and white cut into 2 cm batons
400g egg or hokkien noodles, covered with boiling water to separate
1 handful of cashew nuts, roasted and roughly chopped
General Techniques for Cooking Duck Breast
When cooking duck breast fillets, there are a few standards that will apply in most instances, including all of the recipes featured in this article.
A note about frozen duck breast: If you buy frozen, it is important to know that they must be completely defrosted before being cooked in any way. The best way to do this is in a covered dish, on the bottom shelf of your refrigerator, overnight.
When you are ready to begin cooking, follow these guidelines:
- The skin and subcutaneous fat should always be left on a duck breast when cooking. This not only keeps the meat moist, it adds considerably to the flavor.
- Begin by laying the fillet flesh-side down on a chopping board. Score through the skin and fat (only these two layers) in a criss-cross fashion with a cleaver or very sharp knife.
- Season at this stage with salt and freshly ground black pepper (or whatever seasoning your recipe calls for), and massage the seasoning gently into the meat.
- Lay the fillet skin-side down in a cold, dry pan. Put the heat on low and increase gradually over the course of a couple of minutes as the fat begins to melt and lubricate the pan. From this point onwards, each recipe will vary (see below).
Option: Tenderising beef for stir fries
Ever notice how the meat in Chinese dishes is so incredibly tender, and how your stir fries at home are just never the same? The secret is tenderising the meat – a method called velveting.
That’s right. Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it!
Find out how to use this simple, highly effective method: How to Tenderise Beef (the Chinese way).
This is optional only, when wanting to make stir fries with economical beef or you simply want extra tender beef, Chinese restaurant style!
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Citrus Chicken Casserole
A while ago I experimented with Chicken and Oranges. Take a moment&hellip You might think that I have totally lost my mind here, but I can assure you, this recipe is worth trying out.
It consists of tender chicken pieces baked in a casserole dish with tangy orange juice and spices. Think of spices like cinnamon and star anise. My absolute favorites. The citrus adds a zest to the dish, and served with fluffy buttery rice, this should have your guests pleasantly surprised &ndash and keen for seconds.
I used 100% orange juice in this recipe, and it gives just the right amount of tartness and sweetness to the dish, complimented by the spices. I hope you can give this Citrus Chicken Casserole a try, it is finger licking good!
2 duck breasts, skin removed
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
2 dried Chinese sausages, sliced
2 tbsp preserved Chinese mustard greens, chopped
2 large fresh shiitake mushrooms
8 water chestnuts, chopped
2 tbsp Chinese light soy sauce
1 small carrot, peeled and julienned
1 small Lebanese cucumber, julienned
1 small handful bean sprouts
2 long green shallots, sliced
6 large iceberg lettuce leaves
The lemon sauce for chicken should just lightly coat the chicken pieces so that every bite of is complete with a crunchy texture, perfected with a sweet, aromatic, and tart flavor from the lemony sauce.
I also like topping the chicken with some white sesame seeds, as they immediately dress up the chicken with a nice presentation.
Tangerine Pheasant Stir-Fry
Pheasant is one of those wild game meats that can be absolutely delicious, or really dry and chewy, and the difference can come down to just a minute or two of cooking time. Since these birds do have a tendency to dry out with overcooking, and since we don’t get to enjoy them down here in Kentucky that often, one of my favorite pheasant dishes is a quick tangerine stir-fry.
The cornstarch crust helps hold moisture inside the meat. Stir-frying with vegetables and serving over rice makes even a small amount of pheasant meat go a long way. For this recipe, we add the crispy fried strips of breast meat to bok choy cabbage — baby bok choy if I can find it — bell peppers, onions, and tangerine slices.
All of this gets tossed with a salty-sweet sauce with a bit of citrus kick of its own, thanks to the addition of ponzu sauce and orange juice. Serve the stir-fry over rice or noodles, your choice. As with all stir-fries, the cooking time is short, so do all of the prep work and measuring before you start. This is one the entire family will enjoy, and it makes for a quick and easy weeknight meal.
1 pound pheasant breast meat, cut into thin strips
4 to 5 seedless tangerines, peeled and separated into segments, with zest from half a tangerine reserved
2 red bell peppers, seeded and sliced
1 large head or 2 small heads of bok choy, chopped
1 tablespoon spicy chili crisp (available in the Asian food section of large grocers or online)
2 cups cooked rice or rice noodles
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
Start with the prep work. Mix sauce ingredients and set aside. Reserve the zest from half a tangerine, then peel and segment the remaining fruit. Slice the red peppers, and chop the bok choy and onions.
Because the meat gets stir-fried with plenty of other ingredients and served over rice, a little protein feeds a lot of people. The meat from just two pheasant breasts is plenty for a family.
Slice the pheasant breast into thin strips, across the grain for tenderness. Dip each strip individually into the beaten egg and then coat with cornstarch and move to a plate or bowl.
Add the peanut oil to a hot wok over high heat. Once the oil reaches 350 degrees Fahrenheit, fry the pheasant a few strips at a time. Fry each batch just until crispy and golden brown, 30 seconds to 1 minute, depending on thickness. Move the cooked pheasant to a warm platter until all of it has been fried.
Drain all but 2 tablespoons of oil from the wok. With the temperature still on high, add the peppers, bok choy, and onion. Stir-fry for 2 to 3 minutes or until the vegetables have just started to soften. Return the pheasant to the vegetables in the wok. Add the tangerine slices, tangerine zest, and chili crisp. Stir to distribute and blend the flavors.
Pour over the sauce. Continue stirring to evenly coat the ingredients. Cook for 2 additional minutes or until the sauce begins to thicken. Serve immediately over cooked rice or rice noodles, garnished with sesame seeds if desired.
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Spicy Sichuan Beef Stir fry.
Whether you call it Szechuan, Sichuan or Szechwan beef will really depend on where you are from.
My version, like many of my recipes, flirts with authentic ideas and foundations and then expresses my cooking sensibilites and flavours.
It also features one of my favourite ingredients.
Szechuan pepper, an ingredient of note in Dan Dan Noodles and Szechuan Chicken, I also make a wonderful Szechuan prawn recipe.
It has an almost citrus edge and it fizzes and has a mild numbing effect in the mouth.
As far as I am concerned it is grown-up popping candy and it makes me clap my hands like a fool!
The beef is &ldquovelveted&rdquo in beaten egg before being coated in cornflour (corn starch for my US readers). This creates a beautifully tender beef but also helps thicken our sauce.
It is then combined with peppers, onion and dried chilli, and I use dried chipotle chilli flakes. I love the smoky flavour that it adds to my version of Szechuan beef!
Packed with genuinely good ingredients and quick & easy for busy mums and dads.
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